Our family recipe for Russian tea cakes– tender, round cookies rolled in powdered sugar– makes an appearance every Christmas season. These cookies are easy to make and so tasty!
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Today on Instagram I am participating in a virtual cookie exchange with a handful of other like-minded mamas and food bloggers. We are sharing our favorite holiday cookie recipes in our feeds and stories (don’t worry if you missed it, I will save everything to a highlight on my profile).
Our “cookie exchange” was the perfect motivation (re: kick in the pants) to finally ask my mother-in-law for the family cookie recipes. Every year, my mother-in-law makes her mother and mother-in-law’s traditional cookie recipes.
Over the weekend, we baked cookies together and I listened as Clarice shared stories about the cookies and family. These Russian tea cakes are her mother-in-law’s recipe. Next up on the blog will be her mother’s Italian icebox cookies!
Russian Tea Balls
One tip that Clarice shared is the importance of thoroughly chilling the dough. Now, I typically try to push the limits when it comes to chilling dough, so I understand if you are likewise tempted. However, chilled dough will result in cookies that better hold their shape and have the best crumbly texture.
If possible, make the dough a day early and bake the next day. If you are more pushed for time (or just really want to eat the cookies ASAP), you can get away with 3-4 hours of chill time.
The dough comes together very easily in a stand mixer. After chilling and baking, the cookies are rolled in powdered sugar at least once.
I hope you enjoy the recipe! If you give it a try, don’t forget to tag me on social media, or come back and leave a comment or rating. I love to hear from y’all!
Related Recipes ::
- How to Make Powdered Sugar & Brown Sugar
- Frosted Tea Cakes (MY family’s Christmas cookies)
- Italian Icebox Cookies
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Our family recipe for Russian tea cakes– tender, round cookies rolled in powdered sugar– makes an appearance every Christmas season. These cookies are easy to make and so tasty!
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar, divided
- 1/4 tsp sea salt
- 2 1/4 cup all-purpose flour
- 1 tsp vanilla
- 3/4 cup chopped nuts (pecans or walnuts)
Instructions
- Cream together the butter and 1/2 cup of the powdered sugar until light and fluffy with a mixer using the paddle attachment on medium speed.
- Turn the mixer to low and add the salt and flour, gradually. When the flour is mostly incorporated, add the vanilla and nuts. Increase the speed to medium-low and continue to mix for another minute until the dough comes together.
- Transfer the dough to a small bowl and press together slightly. Cover with plastic wrap and refrigerate for at least 4 hours.
- Preheat the oven to 400 degrees. Pinch off tablespoon-sized pieces of the dough and roll into a tight ball. Place on a baking sheet lined with a silicon mat or parchment paper. Bake for 10-11 minutes until the cookies are cooked through and beginning to get golden brown on the bottom.
- Carefully transfer the hot cookies to a cooling rack and let cool for about five minutes. (Not much longer, because you want to roll the cookies in the sugar when warm).
- Measure out a half cup of powdered sugar into a small bowl. Roll the warm cookies in the sugar until well coated, then transfer them a serving plate or container to finish cooling. (You can roll them a second time in the sugar once cooled for a thicker coating).
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Just made your frosted tea cakes today! They must be included in the Christmas coolie line up! Your MIL Russian Tea Cakes are what we call Swedish Snowballs. I think this recipe permeates many different cultures. They are so delicious!